Usage:Use 1oz. for every 25lbs. of meat.
 
A basic cure for smoked, slow-cooked meats such as: jerky, sausage, beef sticks, & bologna.
 
Other common names: Internal Curing Salt, Curing Salt # 1, Pink Salt 
 
** For processing use only. Proper use is the responsibility of the user. Keep away from children**
 
INGREDIENTS: SALT, 6.25% SODIUM NITRITE, PROPYLENE GLYCOL AND SODIUM BICARBONATE ADDED AS PROCESSING AID, RED #3.